Why I Love This Recipe
I love this recipe because it’s simple to make yet delivers bakery-quality cookies. The cream cheese not only adds a subtle tang but also keeps the cookies soft for days. Whether I’m baking for a special occasion or just craving something sweet, these cookies never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup unsalted butter, softened
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¼ cup cream cheese, softened
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¾ cup light brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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2 teaspoons vanilla extract
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2¼ cups all-purpose flour
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2 teaspoons cornstarch
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1 teaspoon baking soda
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¼ teaspoon salt (optional)
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2¼ cups semi-sweet chocolate chips or chunks
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In a large mixing bowl, cream together the softened butter, cream cheese, light brown sugar, and granulated sugar until the mixture is light and fluffy.
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Add the egg and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Fold in the semi-sweet chocolate chips or chunks.
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Using a medium-sized cookie scoop, form dough mounds and place them on a large plate. Slightly flatten each mound with your palm.
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Cover the plate with plastic wrap and refrigerate the dough for at least 2 hours or up to 5 days.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
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Place the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart.
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Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set. The centers should remain slightly undercooked.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 28 cookies. Preparation time is about 20 minutes, chilling time is at least 2 hours, and baking time is 8 to 9 minutes per batch.
Variations
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Chocolate Variety: I sometimes use a mix of semi-sweet and dark chocolate chips for a richer flavor.
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Nutty Addition: Adding chopped walnuts or pecans provides a delightful crunch.
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Flavor Twist: Incorporating a teaspoon of espresso powder enhances the chocolate flavor.
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Festive Touch: Mixing in colored sprinkles makes these cookies perfect for holidays and celebrations.
Storage and Reheating
I store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To enjoy, I let them thaw at room temperature or warm them in the microwave for about 10 seconds.
FAQs
Can I use low-fat cream cheese?
I prefer using full-fat cream cheese for the best texture and flavor. Low-fat versions may result in a slightly different consistency.
Do I have to chill the dough?
Yes, chilling the dough helps prevent the cookies from spreading too much during baking and enhances their flavor.
Can I make the dough ahead of time?
Absolutely! I often prepare the dough and refrigerate it for up to 5 days, baking cookies as needed.
What if I don’t have cornstarch?
Cornstarch contributes to the soft texture, but if unavailable, I can omit it. The cookies may be slightly less tender.
Can I freeze the cookie dough?
Yes, I scoop the dough into mounds, freeze them on a baking sheet, then transfer to a freezer bag. I bake them directly from frozen, adding an extra minute to the baking time.
Conclusion
These Softbatch Cream Cheese Chocolate Chip Cookies have become a staple in my baking repertoire. Their soft, chewy texture and rich flavor make them a hit every time. Whether I’m baking for a crowd or just indulging myself, this recipe never fails to impress.
Print
Softbatch Cream Cheese Chocolate Chip Cookies
- Total Time: 2 hours 29 minutes
- Yield: 28 cookies
- Diet: Vegetarian
Description
These soft chocolate chip cookies made with cream cheese are extra chewy, rich, and bakery-style. Chill the dough for the perfect texture!
Ingredients
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt (optional)
2¼ cups semi-sweet chocolate chips or chunks
Instructions
In a large mixing bowl, cream together butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing just until combined.
Fold in the chocolate chips or chunks.
Use a cookie scoop to form dough mounds and place on a large plate. Gently flatten each with your palm.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place chilled dough on the baking sheet, spacing about 2 inches apart.
Bake for 8–9 minutes, until edges are set and tops just begin to set—centers should still look slightly underbaked.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the Dough: Essential for flavor and preventing spreading.
Texture Tip: Do not overbake—these cookies are meant to be soft and chewy.
Chocolate Chips: Use a mix of semi-sweet and dark chocolate for extra richness.
Add-Ins: Try chopped nuts, espresso powder, or sprinkles for variations.
Freezing Tip: Dough can be frozen in scooped mounds—bake from frozen, adding 1–2 extra minutes.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
